Classic Caesar Salad with Homemade Croutons

Name: Classic Caesar Salad with Homemade Croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: {'group': 'Croutons', 'item': '250g sourdough bread, cut into 2.5cm cubes'}; {'group': 'Croutons', 'item': '60g unsalted butter, melted'}; {'group': 'Croutons', 'item': 'Salt and freshly cracked black pepper, to taste'}; {'group': 'Dressing', 'item': '5 cloves garlic'}; {'group': 'Dressing', 'item': '3 anchovy fillets'}; {'group': 'Dressing', 'item': '1 large egg yolk'}; {'group': 'Dressing', 'item': '2 tsp Dijon mustard'}; {'group': 'Dressing', 'item': 'Juice of 1 lemon, plus more to taste'}; {'group': 'Dressing', 'item': '150ml neutral oil'}; {'group': 'Dressing', 'item': '40g freshly shaved Parmigiano Reggiano cheese'}; {'group': 'Salad', 'item': 'Romaine lettuce, lightly seasoned with salt'}; {'group': 'Garnish', 'item': 'Freshly cracked black pepper'}

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Elevate your meal with our Classic Caesar Salad topped with crispy homemade croutons. Ready in just 25 minutes, it’s a deliciously fresh twist on a timeless favorite!

657 kcal /serving 25 mins Serves 4 Medium Mediterranean

Ingredients

Metric Imperial

{'group': 'Croutons', 'item': '250g sourdough bread, cut into 2.5cm cubes'}
{'group': 'Croutons', 'item': '60g unsalted butter, melted'}
{'group': 'Croutons', 'item': 'Salt and freshly cracked black pepper, to taste'}
{'group': 'Dressing', 'item': '5 cloves garlic'}
{'group': 'Dressing', 'item': '3 anchovy fillets'}
{'group': 'Dressing', 'item': '1 large egg yolk'}
{'group': 'Dressing', 'item': '2 tsp Dijon mustard'}
{'group': 'Dressing', 'item': 'Juice of 1 lemon, plus more to taste'}
{'group': 'Dressing', 'item': '150ml neutral oil'}
{'group': 'Dressing', 'item': '40g freshly shaved Parmigiano Reggiano cheese'}
{'group': 'Salad', 'item': 'Romaine lettuce, lightly seasoned with salt'}
{'group': 'Garnish', 'item': 'Freshly cracked black pepper'}

Preparation

Preheat the oven to 180°C (350°F (175°C)).
Cut the sourdough bread into 2.5cm (2-inch) cubes.
Melt the butter and prepare the garlic by smashing the cloves with the flat side of a knife.

Cooking

Toss the bread cubes with melted butter, salt, and pepper.
Spread them in a single layer on a baking sheet and bake for 20 minutes, stirring occasionally, until golden and crispy.
Meanwhile, on a cutting board, smash the garlic and anchovies together with salt, chopping and smearing until a paste forms.
In a bowl, whisk the egg yolk, garlic-anchovy paste, mustard, and lemon juice.
Slowly drizzle in the oil while whisking until emulsified.
Stir in the Parmigiano Reggiano.

Plating & Serving

In a large bowl, toss the romaine lettuce with the dressing to taste.
Divide the salad among plates, topping each with croutons, additional Parmigiano Reggiano, and freshly cracked black pepper.
Adjust seasoning with more lemon juice and salt if needed.

Notes

Store any leftover dressing in an airtight container in the refrigerator for up to one week.

Suggested Sides

grilled chicken roasted vegetables

Nutrition per Serving

657 Calories

12.6g Protein 11% DV

36.7g Carbs 13% DV

52.3g Fat 67% DV

2.3g Fiber 6% DV

3.5g Sugars

637mg Sodium 42% DV

88mg Cholesterol 25% DV

Health Labels

Sugar Conscious Low Potassium Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher

* Daily Values based on a 2,000 calorie diet.

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